Carrot Kabocha Soup with Sunflower Sesame Crisps

A creamy carrot and kabocha squash soup with a taste of summer tomato, and roll-and-bake sunflower sesame crisps

The Veggies: Kabocha Squash; Carrot; Tomato (Vanguarden Farm, Dover, MA)

Grain: Wheat Flour (Alprilla Farm, Essex, MA)

Spice: Coconut Milk; Sesame Seeds; Sunflower Oil; Baking Powder; Sea Salt

Vegan, Contains Gluten

Tools Needed: Rolling pin or wine bottle; oven, baking sheet, stovetop, soup pot

Ready In: 30 min.